Brunei Cakes

Directions

1. 1
   Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
2. 2
   Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
3. 3
   Allow to cool to room temperature.
4. 4
   On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
5. 5
   Place a rounded desert spoon of the cool filling onto centre of each pastry disc
6. 6
   Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
7. 7
   Turn over, then press gently with a rolling pin to flatten the cakes - the fruit should just show through the top layer of pastry.
8. 8
   With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
9. 9
   Brush with milk and sprinkle with a little extra Demerara sugar
10. 10
    Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
11. 11
    Place on a wire rack and allow to cool.